Quesadilla Casserole

Quesadilla Casserole

Quesadilla Casserole 


2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon minced garlic

1 ½ teaspoon oregano leaves

1 ½ teaspoon crushed red peppers

1 pound ground beef or bison

1 cup onion, chopped

2 8-ounce cans tomato sauce

1 15-ounce can black beans, drained and rinsed

1 8-ounce can whole-kernel corn

1 4½-ounce can chopped green chilies

6 8-inch flour tortillas

2 cups Cheddar cheese, shredded


Brown meat and onion in large skillet on medium-high heat; drain. Add tomato sauce, beans, corn and green chilies; mix well. Stir in all of the spices except red pepper. Bring to boil. Reduce heat to low; simmer 5 minutes. Add red pepper to taste, if desired. Spread ½ cup of the meat mixture on bottom of 13-by-9-by-2-inch baking dish sprayed with no-stick cooking spray.

Top with 3 of the tortillas, overlapping as needed. Layer with ½ of the remaining beef mixture and ½ of the cheese. Repeat with remaining tortillas, beef mixture and cheese. Bake at 350 degrees for 15 minutes or until heated through. Let stand 5 minutes before serving.

Serves 8

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